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A bowl of pinto bean chili on the table topped with sour cream and green onions.
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5 from 2 votes

Butternut Squash and Pinto Bean Chili

This hearty Pinto Bean Chili features a flavorful blend of roasted butternut squash, veggies, hearty beans, chili spices, and fire-roasted tomatoes.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 6 people
Calories: 422kcal
Author: Chef Cindy

Ingredients

Chili

  • 6 cups maple roasted butternut squash cubes
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 green pepper diced
  • 1 red pepper diced
  • 1 celery rib diced
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • 15.5 ounce pinto beans can or container
  • 24 ounces tomato puree
  • 28 ounces crushed tomatoes fire-roasted or plain
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cilantro seasoning
  • ½ teaspoon oregano
  • 1 jalapeño chopped
  • 1 lime

Chili Toppings

Instructions

  • Prep & roast butternut squash cubes. While the butternut squash is roasting, gather chili ingredients.
  • Dice the onions, peppers, and celery. Mince the garlic. Drain and rinse the beans.
  • Heat a Dutch Oven or large pot. Add 1 tablespoon olive oil. Add onions and cook for 5 minutes, stirring occasionally.
  • Stir in green and red peppers, celery, and garlic. Cook for an additional 10 minutes.
  • Add beans, salt, and pepper.
  • Pour in the tomato puree and crushed tomatoes. Stir in dried seasonings and diced jalapeno.
  • Gently stir in roasted butternut squash cubes and let flavors blend, cooking for 15 minutes. Add lime juice.
  • Gather toppings and set aside in individual bowls.
  • Ladle into a bowl and top it with cheese, scallions, sour cream, and fresh cilantro. Serve with a side of cornbread.

Notes

  • Keep dried beans on hand: Using dried beans is more environmentally friendly and a little bit less expensive. If you have the time to soak and boil up a batch do it ahead of time so you can easily add them to soups, stews, chili, or salad. 
  • Meal prep the squash: Prepare the squash during your meal prep so you can use it in this recipe and to have on hand during the week as a side dish or to add to salads.
  • Let the chili simmer: To allow the flavors to develop fully it’s important to let the chili simmer on the stove.
  • Cornbread is delicious alongside chili.  Try cheddar & jalapeno cornbread for a little extra flavor.

Nutrition

Calories: 422kcal | Carbohydrates: 74g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 930mg | Potassium: 1919mg | Fiber: 17g | Sugar: 19g | Vitamin A: 17563IU | Vitamin C: 112mg | Calcium: 210mg | Iron: 8mg